Continue the countdown to Mexican Independence Day with 10 cocktails made by Bartenders.

Lobos 1707 Tequila challenged 100 Chilled 100 bartenders to create unique cocktails using thier premium tequila line. From infusing their tequila to creating unique syrups, bartenders went all out creating dynamic cocktails that showcase the unique flavors of Lobos 1707.

As you plan your specials for Mexican Independence Day, make sure to check out the incredible cocktails made during the Lobos Challenge and get inspired.

Bountiful Cup

By Wendy Hodges / Las Vegas

Ingredients:

  • 2 oz. Lobos 1707 Joven Tequila
  • 1/2 oz. Potter Wines Premier Jalapeno and Grape Wine
  • 1/2 oz. Perfect Puree Green Apple
  • 3/4 oz. Basil Syrup*
  • 1/4 oz. Malic/Citric acid solution**
  • Top with yuzu fever tree soda

Preparation: Shake all ingredients (except soda) with ice. Double strain over crushed ice in a Collins glass. Top with yuzu soda. Garnish: Dehydrated apple chip and grated jalapeno over the top.

*Basil Syrup

Simmer 1 bunch of basil with ½ cup sugar and ½ cup water until sugar is dissolved. Remove from heat and allow to cool to room temperature. Double strain and store in refrigerator.

**Malic/Citric Acid Solution

6 grams malic acid, 4 grams citric acid, 100 grams water. Combine and whisk until dissolved, bottle and store.


Vanessa Lan - Feathered Serpent

Feathered Serpent

Feathered Serpent

By Vanessa Lan / Reno

Ingredients:

  • 2 oz. Lobos 1707 Joven Tequila
  • 1/2 oz. Benedictine
  • 3/4 oz. Dragon fruit Agave*
  • 3/4 oz. Lime Juice
  • 1/2 cup. red dragon fruit cubed

Preparation: Muddle dragon fruit in tin. Add the rest of the ingredients. Shake with ice for 8-10 shakes. Double strain into a martini glass rimmed with chamoy and tajin. Garnish with a lime wheel and dragon fruit cube.

*Dragon Fruit Agave

  • 2 parts Dragon fruit Puree
  • 1 part Agave

Preparation: Combine in a saucepan and bring to a boil. Turn down the heat and let summer for 10 minutes. Cover, turn off heat, and let cool.


Kiss from a Rose

Kiss from a Rose

Kiss from a Rose

By Leslie Edwards / Tampa

Ingredients:

  • 1 1/2 oz. Lobos 1707 Joven Tequila
  • 1 oz. Lemon Cordial
  • 1/2 oz. Real Kiwi Puree
  • 3/4 oz. Blueberry Syrup
  • 3/4 oz. Simple Syrup
  • 1/4 oz. Grand Marnier

Preparation: Shake all ingredients with ice. Double strain and serve up in a martini glass. Garnish with dehydrated mini rose.


Pineapple Angel - Vladymyr Buryanov

Pineapple Angel

Pineapple Angel

By Vladymyr Buryanov/ Las Vegas

Ingredients:

  • 1 1/2 oz. Lobos 1707 Joven Tequila
  • 3/4 oz. Peach Liqueur
  • 1/4 oz. Simple Syrup
  • 3/4 oz. Fresh lime juice
  • 4-5 fresh Sage Leaves
  • 50 grams Pineapple Chunks

Preparation: Muddle pineapple and simple syrup in mixing glass. Add lime, sage, tequila, peach liqueur, and ice and give it a good shake. Double strain into chilled coupe glass. Garnish with fresh sage leaf.


Ryne Hoffman - Jacaranda

Jacaranda

Jacaranda

By Rynne Hoffman / Phoenix

Ingredients:

  • 1 1/2 oz. Lobos 1707 Joven Tequila
  • 1/2 oz. Martine Honeysuckle Liquor
  • 1/2 oz. Cocchi Americano Dry Vermouth
  • 2 dashes Angostura Bitters
  • 2 dashes Orange Bitters
  • 1 dash Liquid Saline

Preparation: Stir with ice and strain into Nick and Nora glass. Garnish with orange twist and jacaranda flower.


Asuka - Marlowe Johnson

Asuka

Asuka

By Marlowe Johnson/ Detroit

Ingredients:

  • 1 1/2 oz. Hibiscus and Passionfruit tea infused Lobos 1707 Joven Tequila
  • 3/4 oz. Marie Brizard Yuzu liqueur
  • 3/4 oz. Dolin blanc vermouth
  • 1 dropper Scrappy’s Black lemon bitters
  • pinch of Sea Salt

Preparation: Build in mixing glass and stir with ice for about 30 seconds. Strain into cocktail glass and enjoy.


Kyle Darrow - Wolf Hunter

Wolf Hunter

Wolf Hunter

By Kyle Darrow / Philadelphia

Ingredients:

  • 2 oz Lobos 1707 Joven Tequila
  • 1/2 oz. Fresh Lime Juice
  • 1/2 oz. Fassionola Syrup (cocktail and sons)
  • 1/2 oz Allspice Syrup
  • 1/4 oz Agave Syrup

Preparation: Shake all ingredients with ice. Strain over crushed ice in bucket glass. Top with amontillado sherry. Garnish with torched cinnamon stick and edible orchid.


Summer's Cancelled - Kurt W Rogers II

Summer’s Cancelled

Summer’s Cancelled

By Kurt Rogers II / Jacksonville

Ingredients:

  • 1 1/2 oz. Lobos 1707 Joven Tequila
  • 1/2 oz. Spanish Brandy
  • 1/4 oz. PX Sherry
  • 1 oz. Pineapple juice
  • 1/4 oz. Fresh Lime juice
  • 1 oz. Coconut crème

Preparation: Mix all ingredients in tin and shake with ice. Strain over crushed ice. Top with Aromatic bitters. Garnish with pineapple fronds and enjoy


There's A Wolf In My Shrub by Cynthya Halog

There’s a Wolf in My Shrub

There’s a Wolf in My Shrub

By Cynthya Halog / Las Vegas

Ingredients:

  • 1 1/2 oz. Lobos 1707 Joven Tequila
  • 1/2 oz. Lime Juice
  • 1/2 oz. Blackberry Pepper Shrub
  • 3/4 oz. Vanilla liqueur

Preparation: Shake all ingredients with ice. Double strain over ice sphere in bucket glass. Garnish: Dehydrated lime wheel and cracked black pepper.


Mango Tango by Beau Macik

MANGO Tango

MANGO Tango

By Beau Macik / Indianapolis

Ingredients:

  • 2 oz. of Lobos 1707 Blanco Tequila
  • 3/4 oz. Giffard Pineapple Liqueur
  • 1 oz. Mango Puree
  • 1 oz. Fresh Lime Juice
  • 4 dashes of Hellfire Shrub
  • 4 dashes of Smoked Chili Bitters
  • 1 egg white

Preparation: Combine ingredients and dry shake first. Add ice and shake again. Strain into a glass and let it settle before garnishing with a fresh mango slice, one mango macaroon and one sprig of cilantro.